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rice vermicelli with chicken, onions and bean sprouts

Blog Happy Birthday !!!!!!!!!!!!!!!!!!!!!!!!! Yes, despite the long break for a few months we still managed to get one year of blogs. A little personal satisfaction and a thank you to those who follow me and make me want, giving me the 'inspiration to write. Yeah. And after a sigh poetic ributtiamoci in the kitchen. Quest 'today I present to you one of my strong points with which I have drawn hordes of hungry friends. This is a recipe for Asian noodles made from rice that you will find to your liking, I bet his mustache! This recipe comes from Singapore to be exact, but there are more or less similar throughout the Asian continent. The noodles in question are derived from 'rice starch, but there are also soy-based, with slightly different texture. Do not panic raw pulling out of the bag, to touch you like eating plastic, judging by the consistency and color transparency. Have faith in myself. Will transform like a butterfly in a beautiful setting to devour. Pull out your wok and list the training field!

serves 4 as a first relatively flat light that combine Eastern tasty appetizers or a good plate of curry
- 300 g rice vermicelli
- Carrots
2 - 3 onions
- 3 stalks celery
- 100 Soybeans
g - 300 g Chicken Breast
- 2 cloves' Garlic
- 2 teaspoons grated fresh ginger
- 60 ml soy sauce
- 60 ml of Salsa 's
Oysters - 2 tablespoons curry powder sweet and slightly spicy
- Sesame Oil

And on This beautiful first floor of the vegetables involved in this recipe, let's see the procedure: First, take the annegateli and rice vermicelli in cold water for half an hour. India (heh heh), cut the chicken breast into strips and place in marinade in a bowl with the 'chopped garlic, grated fresh ginger 2 tablespoons soy sauce and a sauce of' oysters. Let it marinate too 'it half an hour. In the meantime it has become less painful recipe: Cut the spring onions diagonally and match the carrots and celery sticks. If you have a devilish mechanism for achieving this' company, the better for you. Otherwise put it in those 5-6 hours prior to shred like the Carthusians. No joke, it will not take so much, but have a little 'sound of patience and maybe some associate with opposable thumbs to handle the knife. Once this is done roughly it's time to remove the dough from 'water. Roll out to dry on a clean cloth. Remove the chicken from the marinade and also with his brown it in a sauce pan with 'sesame oil, as dictated by the following picture:

When the chicken was a bit colorful 'add carrots, celery and half the onions and cook over high heat. Season with curry powder and continue lowering the flame. Now add the rice vermicelli (cut them in half with scissors if they are too difficult to manage and mix), the rest of the sauces, bean sprouts el 'other half of the onions. Turned on the heat well, making sure the noodles to the sauce to mix well (not an easy task), it will be easier because the larger the pan (wok or better) you are using. Without this my dear, you can inciotolare Serve or as I did and ... eat and enjoy it all!